Creamy Garlic Chicken or Pork
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8-10 chicken breast pieces
  • 2 tbs olive oil
  • ½ cup (about 100g) sun dried tomatoes
  • 2 garlic cloves
  • 1 cup (250ml) double/heavy cream
  • ½ cup (125ml) chicken or vegetable broth
  • 1 teaspoon mixed herbs (rosemary, thyme and basil all work well)
  • ½ cup (100g) grated parmesan
  • 5 medium mushrooms, sliced (optional)
  • 1 bag (125g) spinach
  • Rice/ linguine pasta or cauliflower rice to serve
Instructions
Thermomix Instructions
  1. Place the pork or chicken in a frying pan and cook on medium heat for about 10 minutes till browned. Flip over about halfway through cooking.
  2. Meanwhile, grate 100g parmesan (Speed 10/ 10 seconds)
  3. Remove to separate dish.
  4. Add sun dried tomatoes and garlic to the bowl (speed ⅘ seconds)
  5. Add cream, mixed herbs, a hand full of parmesan and the chicken or vegetable broth to the bowl and mix, (30 seconds/speed 3)
  6. Turn the heat down on the chicken and pour the sauce over it.
  7. Add the sliced mushrooms.
  8. Mix well in the frying pan, and cover with a lid - leave to simmer for about 15 minutes.
  9. Place the internal steamer in the bowl and fill with water till it's halfway covered. Add rice (I add 75g for adults and 50g for children).
  10. Cook Varoma/Speed 2/15 minutes.
  11. Drain the rice once cooked.
  12. Check that the chicken is cooked through.
  13. Add the spinach to the pan and cover again, leaving to wilt for about 5 minutes before serving over the rice.
Regular Instructions
  1. Pour two teaspoons of oil into a deep dish frying pan and place the chicken pieces in to start cooking.
  2. In a food processor, place the sun dried tomatoes and the garlic cloves. Chop quite finely.
  3. Add the cream, broth, herbs and a hand full of the grated parmesan and blend again till combined. Leave to rest.
  4. Flip the chicken over to brown the other side.
  5. Pour the cream mixture into the frying pan, mixing it all together gently. Add mushrooms if using.
  6. Cover with the lid and leave to simmer on low heat for 15 - 20 minutes.
  7. (Prepare the rice or cauliflower rice now according to product instructions.)
  8. Check to see that the chicken is cooked through.
  9. If it is, add the spinach and replace the lid, leaving the greens to wilt for a few minutes.
  10. Dish up the rice or caulirice and top with the creamy chicken and sauce.
Nutrition Information
Serving size: 1 Calories: 573 Fat: 33g Saturated fat: 14g Unsaturated fat: 4.2g Trans fat: 1g Carbohydrates: 5g Sugar: 1.4 Sodium: 4.8g Fiber: 1g Protein: 62g Cholesterol: 194mg
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2020/09/03/creamy-garlic-chicken-with-sundried-tomatoes-and-spinach-pan/